Just in time for St. Patrick’s Day, these gluten free Irish Cream brownies are perfectly chocolatey and frosted with an Irish Cream buttercream!
Who doesn’t love brownies? But when they’re covered with an Irish Cream buttercream? Um, heck yeah!! I think pretty much anything with Irish Cream in it would taste amazing, but brownies are definitely up there on my yes, please list!
Making Gluten Free Irish Cream Brownies
These brownies have a wonderful brownie base that’s similar to that of a boxed mix. They’re as easy to make, as most brownies are, and take just a handful of ingredients:
- Unsweetened cocoa powder
- Baking powder
- Irish cream liqueur
- Kim’s gluten free flour blend–a store bought blend can be substituted, but hasn’t been tested
- Chocolate chips
The incredible Irish Cream buttercream is made with just four ingredients:
- Powdered sugar
- Irish Cream
How to Cut Neat Brownie Slices
After spreading the cooled brownies with the Irish Cream buttercream in an even layer (an offset spatula is the best tool for this), put the pan in the fridge. Let it chill until the buttercream is firm, at least one hour.
Lift the brownies up and out of the pan with the corners of the parchment. Cut the chilled brownies with a sharp chef’s knife in rows, wiping off the knife in between cuts to keep the slices clean and neat.
Don’t Like Irish Cream?
If Irish Cream isn’t your thing, try changing up the liqueur. How about Kahlua? Kahlua brownies also sound amazing! Not a fan of Kahlua either? Amaretto is a great choice. Or Tequila Rose, RumChata, or Creme de Cacao. There are so many choices these days for cream liqueurs, I’d love to try them all!
Other Brownie Recipes
For St. Paddy’s Day or any day, these gluten free Irish Cream brownies are the best frosted brownies ever!
Gluten Free Irish Cream Brownies
- 1 cup (226 g) butter, melted
- 2¼ cups (450 g) granulated sugar
- 4 large eggs, at room temperature
- 1¼ cups (100 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp vanilla extract
- 1 tbsp Irish Cream liqueur* (see notes below)
- 1½ cups (210 g) Kim's gluten free flour blend (a store bought blend can be substituted, but hasn't been tested)
- 1 cup (150 g) semi-sweet chocolate chips
Irish Cream Buttercream
- ¾ cup (170 g) butter, at room temperature
- 1½ cups (170 g) powdered sugar, sifted
- ½ tsp vanilla extract
- 3-4 tbsp Irish Cream liqueur, or to taste
- Preheat the oven to 350° F. Line a 9 by 13-inch baking pan with parchment paper (or spray with nonstick spray). Set aside.
- In a large bowl, mix together the melted butter and sugar until smooth. Add the cocoa powder and stir to combine completely. Add the eggs, one at a time, and mix until smooth. Blend the vanilla and Irish Cream into the batter.
- In a small bowl, whisk together the flour, baking powder, and salt and add this to the brownie batter. Stir until almost fully incorporate and then add the chocolate chips and finish stirring just until fully combined.
- Pour into prepared pan and use a spatula to spread it evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely on a wire rack.
- In a small bowl, mix together the butter and powdered sugar until creamy. Add the vanilla and Irish Cream and continue to beat until light and smooth.
- Spread the buttercream onto the cooled brownies in the pan. Using an offset spatula makes this easier.
- Chill brownies for at least one hour. Cut into squares while still cold, and serve brownies at room temperature.